Ingredients:

  • 300g Lacinato or Curly Kale, de-stemmed and finely ribboned
  • 0.5 tsp sea salt
  • 1 cup cooked quinoa
  • 0.5 cup dried cranberries
  • 0.5 cup toasted sliced almonds
  • 0.25 cup shaved Parmesan cheese
  • 0.25 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp creamy tahini
  • 1 tbsp pure maple syrup
  • 1 clove garlic, minced
  • 0.5 tsp black pepper

Instructions:

  1. Strip the kale leaves away from the woody central ribs and slice them into thin, bite-sized ribbons.
  2. Place the kale in a large bowl and sprinkle with sea salt. Squeeze and rub the leaves with your hands for 60 to 120 seconds until the volume shrinks and the texture becomes silky.
  3. In a small jar or bowl, whisk together the olive oil, lemon juice, tahini, maple syrup, and garlic until emulsified and creamy.
  4. Pour the dressing over the massaged kale. Add the cooked quinoa, dried cranberries, toasted almonds, and shaved Parmesan.
  5. Toss thoroughly and allow to sit for 10 minutes before serving to let flavors meld.